Brazilian recipe
Black-Eyed Pea Vinaigrette (Vinagrete de Feijão Fradinho)
Discover the versatility of black-eyed peas in this vibrant Brazilian bean salad. It's a flavor-packed, refreshing side dish that's perfect for any occasion.
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Ingredients
1 cup black-eyed peas (feijão-fradinho)
4 cups water for boiling
1 medium red onion
1/2 yellow bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lime
1/4 cup fresh cilantro leaves
Salt to taste
Freshly cracked black pepper to taste
4 cups water for boiling
1 medium red onion
1/2 yellow bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lime
1/4 cup fresh cilantro leaves
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
Black-eyed peas can typically be found in the dried legume aisle of any major supermarket or, for a more authentic selection, at international or Latin American grocery stores. Fresh produce like red onions, bell peppers, tomatoes, and cilantro are staples available in the produce section of any local grocery shop. For the best result, always use fresh lime juice instead of bottled varieties.
Preparation method
- Place the black-eyed peas in a pressure cooker
- Add the 4 cups of water
- Seal the lid and bring to high pressure over high heat
- Once the cooker reaches pressure, reduce the heat to low
- Cook for 10 minutes
- Dice the red onion into small, uniform cubes
- Remove the seeds from the yellow bell pepper and dice it into small pieces
- Halve the tomatoes, scoop out the seeds, and dice the flesh finely
- Wash and finely chop the fresh cilantro leaves
- In a large mixing bowl, combine the diced red onion, bell pepper, and tomatoes
- After the cooking time, turn off the heat and allow the pressure to release naturally before opening the lid
- Drain the cooked beans using a colander
- Rinse the beans under cold running water to stop the cooking process and drain well
- Add the cooked black-eyed peas to the bowl with the prepared vegetables
- Dress with olive oil, white wine vinegar, lime juice, salt, and freshly cracked black pepper
- Gently fold everything together until well combined
- Serve the vinaigrette immediately, garnished with the remaining fresh cilantro
Observations
This black-eyed pea vinaigrette is a classic, incredibly versatile staple in Brazilian home cooking. The bright combination of fresh vegetables and the earthy texture of the beans make it a fantastic choice to serve alongside barbecued meats, grilled fish, or as a light and nutritious salad on a warm day. It is an easy, no-fuss recipe that is sure to be a crowd-pleaser.
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